Chipotle peppers in adobo sauce add a slight smoky kick to this delicious recipe of slow cooked creamy chicken. Serve with rice and spoon some sauce over the top.
Very similair to a chipotle chicken I have been making for several years. If you really like to cook with chipotles, here's a hint. Puree a can or two of chipotles in adobo. Put in a jar, keep refrigerated & then you can call it "chipotle paste". I add a spoonful to broth when making soups. Also, use this same recipe and instead of chipotles use a basil pesto sauce. Excellent over linguine or fettucine. - 11 Sep 2010 (Review from Allrecipes USA and Canada)
This is a nice, flavorful, and easy crock pot recipe. I made this as is but put my chicken breast in frozen. It came out great I cooked this on low and it was done in my slow cooker after only 4 hours. The chicken was moist and the sauce is nice and creamy with a smoky kick. I served this over rice with a side of broccoli. I will be making this again. - 13 Aug 2010 (Review from Allrecipes USA and Canada)
Ok, so I only made 3 changes to this recipe (that is a MAJOR accomplishment for me). The first being that I didn't use the butter (I didn't think it was necessary with the richness of the other ingredients), added a can of mushrooms and I added slivered onions for the last 40 minutes of cooking. I increased the broth to 3/4 cup to make up for the loss in liquid. I also solved the issue some people had with the "chunky" sauce without having to pre-heat all the sauce ingredients. I heated my broth in the microwave for about a minute. I then added the cream cheese chunks and cooked at 20 second intervals until it softened somewhat. I then put the broth/cream cheese, soup and peppers in the blender and hit pulse until it was blended and creamy. The sauce went into the crockpot with the frozen chicken breasts and a small can of sliced mushrooms (drained) and was done about 40 minutes later. We served it over rice and it was a hit! Thanks for the recipe I know this recipe would have been just as great as written but we're trying to cook a little healthier. - 28 Aug 2010 (Review from Allrecipes USA and Canada)